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Peach Falooda (Faluda) - An Indian 'Bubble Tea'

Indian falooda is a little known drink here in the US. It's a cross between a drink and a dessert. A milkshake of sorts. Traditionally, it's made with milk, some sugar, rose syrup, vermicelli noodles, basil seeds, a pinch of cardamon, a couple scoops of vanilla ice cream and chopped nuts as a garnish. If you are relatively new here to Food Wanderings, I try to avoid tree nuts due to allergies. Here I gave it my own seasonal twist?

The Indian falooda is a refreshing treat, common on the streets of Mumbai and elsewhere in India. It has uncanny similarities to the Vietnamese bubble tea. The basil seeds (native to India), once soaked, are very similar in texture to the tapioca pearls used in Vietnamese bubble tea. Chia and cress seeds come to mind as well, speaking of that same texture sensation.

Falooda is originally Persian, but the Persian version is completely different. I like using coconut milk instead of milk from time to time. It's a super easy summer outdoor party drink and dessert. I make this ice cream, but instead, I swap the strawberries with peaches. You can also just buy ice cream at the store. This recipe literally takes minutes to make.

Pour a cup of milk or coconut milk into a blender. Add the peaches, cardamon and sugar and pulse until a smoothie consistency is reached. Refrigerate.

Cover the basil seeds in water and let them soak. Meanwhile bring a small pot of water to a boil, reduce the heat and add the vermicelli nest. Cook for 2 minutes and drain.

Divide the basil seeds into scoop into two tall glasses as a bottom layer. Divide the vermicelli noodles and add into each glass on top of the basil seeds. Gently pour the refrigerated peach smoothie evenly into each glass. Add a couple of ice cubes and a couple of scoops of ice cream into each. Garnish with chopped pistachios and almonds, if not allergic, and serve.

Author's note:
*Peel, pit and slice/cube the peaches just before processing so they won't oxidize.
**Basil seeds, known as sabza or tukmaria, are found at the Indian and ethnic food grocers or online.

I tasted falooda in Tel Aviv''s Levinsky market,but from a Iran born seller,who told me falooda comes from there. The falooda that I tasted was far too sweet,so did not really care for it,but I am sure yours is much better!

haha Jael. I know what you mean exactly. I mentioned it here but didn't elaborate too much. I think the simple syrup together with the rose or orange blossom syrup makes the Persian version oozingly sweet. My Indian version is completely different. The original Indian one with rose syrup will be much sweeter.

What an interesting combination of ingredients. I've never heard of using basil seeds before so that definitely intrigues me, as do the vermicelli noodles. I'd love to give this a try. It looks delicious!Renee - Kudos Kitchen

I love this combination of ingredients! I've never heard of basil seeds, and now I'm curious to try them - Mostly because I'm a sucker for basil anything. This drink looks delicious and your photos are phenomenal!